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Food Safety

King & Prince Seafood Achieves BRC Food Safety Certification

King & Prince Seafood has earned the prestigious BRC (British Retail Consortium) Certification under the Global Standard for Food Safety.After an extensive review of the company’s operational systems and procedures, documentation and a comprehensive plant audit, King & Prince Seafood’s facility in Brunswick, Georgia was awarded certification with a grade of “A,” the highest available.

FDA Takes Steps to Protect Public Health

The U.S. Food and Drug Administration announced today that it is taking three steps to protect public health and promote the judicious use of medically important antibiotics in food-producing animals.Antimicrobial resistance occurs when bacteria or other microbes develop the ability to resist the effects of a drug.

NRA Launches ServSafe 6th Edition Food Safety Program

The National Restaurant Association is rolling out the next generation of its ServSafe Food Safety manager program this month to meet the evolving needs of the restaurant and foodservice industry.Available now, the new ServSafeManager Book, 6th Edition (formerly ServSafe Essentials) training materials include optimized, recalibrated, and focused content created by the industry, for the industry.

Cintas Launches "Team with the White Truck" Campaign

Cintas Corporation recently launched the “Team with the White Truck” marketing campaign, highlighting the numerous products and services that Cintas provides to more than 900,000 businesses throughout North America.

Handy International Announces DNA Testing of Seafood

Handy is pleased to announce its new formal DNA testing program for crab meat, soft crabs, oysters, and artisanal fish. "Although we have many internal procedures in place to avoid any species substitutions, we wanted to take this additional step to provide further assurance," states Terry Conway, president.

How PACA Enforces Fair Trade In Produce

Last week, the USDA’s Agricultural Marketing Service (AMS) hosted a webinar delineating better business practices in produce. The U.S. Department of Agriculture ensures fair trade practices in the marketing of fresh and frozen produce using PACA, the Perishable Agricultural Commodities Act.

FDA Urged to Make Oysters Safe

Mark your calendar: Between April and November, about 30 Americans will get seriously sick and approximately 15 will die after eating raw oysters or other shellfish contaminated with deadly Vibrio vulnificus bacteria.

Cintas Gives Tips to Prevent Slips and Falls

To help restaurants prevent injuries and reduce liability, Cintas Corporation today issued a list of best practices for reducing slip and fall accidents. Presented in their recent slip and fall prevention webinar, these practices are also recommended to assist foodservice operators as they prepare for upcoming standards expected to be released by the American National Standards Institute (ANSI) in 2012.

Lubies Sink Their Teeth Into New Menu Items

Quaker Steak & Lube rolled out a new menu today. The new menu will be appearing in all of the casual-dining concept’s 47 restaurants in 15 states and Canada. Highlights of the new menu include the following Shrimp and Salmon features: Pan Asian Salmon Bowl, Asian Glazed Salmon Salad, Sizzlin’ Shrimp Roasted Corn Quesadilla, and Char Grilled Salmon.

Blue Plate is Chicago’s First Certified Green Caterer

Blue Plate, one of Chicago's most successful and trusted catering and food solutions companies (www.blueplatechicago.com), has been 2 Star Certified by the Green Restaurant Association, and has now become Chicago's first and only green certified caterer.

Verlasso Salmon Aims to be Conscious

Now is the time of year when most Americans resolve to make positive lifestyle changes toward better health. Often, though, these resolutions are stringent and short-lived. When it comes to food, there's an emerging trend of conscious cuisine, offering consumers a path toward pleasure while preserving their health and the health of the earth.

USDA Risk Management Tool Aims for GAP

Agriculture Deputy Secretary Kathleen Merrigan, along with leaders from food and agriculture organizations, introduced today a free online tool to help U.S. producers of all sizes achieve Good Agricultural Practices (GAP) harmonized standards and certification, helping to further expand economic opportunities for American agriculture.

Kitchens with Confidence Launches AllerTrain Webinar

Kitchens with Confidence announces the launch of online training focused on gluten and allergy-free dining.The 90-minute interactive webinar, AllerTrain educates food service providers about food allergens, intolerances, and Celiac disease.

Cintas Hosts Slips, Trips, and Falls Webinar

Industry experts from the National Floor Safety Institute (NFSI) and the insurance industry will provide attendees with critical information on recent developments in slips, trips, and falls standards, how and when standards will impact their business, and what organizations can do to limit their exposure to expensive lawsuits.

Peter Truitt Receives Bounty of Oregon Award

On Nov. 18, 2011, Peter Truitt, one of the co-founders of Truitt Brothers, Inc., will receive the 2011 Bounty of Oregon Award at the fifth annual banquet at downtown Portland’s University Club.